How to Make Napa Valley Barrel-Aged Balsamic Marinade: Wine Country Kitchens with Kimberly

barrel-aged balsamic vinegar

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is more affordable and still provides acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch, though fresh has better flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Sugar is a common sweetener that can replace honey.

Prepare boneless cross rib steaks by placing them in a resealable plastic bag.

Add 1 tablespoon of Napa Valley barrel-aged balsamic vinegar to the bag.

Pour in 2 tablespoons of olive oil.

Add 1 bay leaf and 1/2 tablespoon of fresh parsley from the garden.

Sprinkle in 1/2 teaspoon of chili flakes for spice.

Add 1 heaping teaspoon of balsamic mustard.

Season with freshly ground pepper to taste.

Seal the bag and massage the marinade into the steaks.

Refrigerate the marinating steaks overnight.

Remove the steaks from the refrigerator and let them come to room temperature before grilling.

Preheat the grill on high heat.

Remove the steaks from the marinade, setting aside some marinade for basting.

Discard the herbs from the marinade before applying it to the steaks.

Place the steaks on the grill and baste them immediately with the marinade.

Grill the steaks, basting as needed, until they reach desired doneness, aiming for a little pink inside.

Once cooked, remove the steaks from the grill and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens